Why You’ll Love This Recipe

I love this recipe because it’s easy to assemble and doesn’t require any baking. The combination of creamy beans, seasoned sour cream, fresh vegetables, cheese, and olives creates the perfect balance of flavors in every scoop. I also appreciate that I can prepare it ahead of time, giving the layers time to chill before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (16-ounce) can refried beans
1 cup guacamole
1 cup sour cream
1 packet taco seasoning
1½ cups shredded cheddar cheese
1 cup diced tomatoes
1/2 cup sliced black olives
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro (optional)
Tortilla chips, for serving

Directions

I spread the refried beans evenly across the bottom of a 9-inch pie plate or an 8×8-inch serving dish.
I carefully spread the guacamole over the refried beans to create the second layer.
I mix the sour cream with the taco seasoning until smooth and evenly combined.
I spread the seasoned sour cream over the guacamole.
I sprinkle the shredded cheddar cheese evenly across the top.
I add the diced tomatoes in an even layer.
I scatter the sliced black olives and green onions over the tomatoes.
If I’m using cilantro, I sprinkle it over the top for a fresh finish.
I cover the dip and refrigerate it for at least 30 minutes before serving to allow the flavors to blend.
I serve the dip chilled with plenty of tortilla chips for scooping.

Servings and Timing

Servings: 10
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes

Variations

I substitute Monterey Jack, Colby Jack, or a Mexican cheese blend for the cheddar cheese.
I add a layer of salsa between the guacamole and sour cream for extra flavor.
I mix diced jalapeños into the tomatoes when I want a spicy version.
I top the dip with diced avocado just before serving for extra freshness.
I use seasoned black beans instead of refried beans for a different texture.

Storage/Reheating

I cover the dip tightly and store it in the refrigerator for up to 3 days. Since the fresh vegetables and guacamole are best when chilled, I do not freeze this recipe. I also do not reheat it because it is meant to be served cold. If I prepare it ahead of time, I wait to add the tomatoes, green onions, and cilantro until just before serving so they stay fresh and vibrant.

FAQs

Can I make this dip ahead of time?

Yes. I often prepare the first few layers several hours in advance and refrigerate the dip. I add the fresh toppings just before serving for the best appearance and texture.

Can I use homemade guacamole?

Absolutely. I enjoy using homemade guacamole because it adds fresh flavor and lets me adjust the seasoning to my taste.

What should I serve with 7 layer dip?

I usually serve it with tortilla chips, but I also enjoy it with crackers, pita chips, sliced bell peppers, celery sticks, or cucumber slices.

How can I keep the guacamole from turning brown?

I spread the sour cream directly over the guacamole to help reduce air exposure, and I keep the dip covered in the refrigerator until I’m ready to serve.

Can I add meat to this recipe?

Yes. I sometimes add a layer of seasoned ground beef or taco-seasoned shredded chicken between the beans and guacamole to make the dip even more filling.

Conclusion

I enjoy making Granny’s 7 Layer Dip because it’s colorful, flavorful, and incredibly easy to prepare. Every layer brings something unique, from creamy beans and guacamole to crisp vegetables and melted cheese. Whether I’m serving it at a holiday gathering, game day party, or family celebration, this classic appetizer is always one of the first dishes to disappear.

Granny’s 7 Layer Dip Recipe

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Granny’s 7 Layer Dip is a colorful, crowd-pleasing appetizer made with creamy refried beans, guacamole, seasoned sour cream, cheese, and fresh toppings. It’s an easy no-bake recipe that’s perfect for parties, game days, holidays, and family gatherings.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 50 minutes
Yield: 10 servings
Category: Appetizer
Method: No Cook
Cuisine: Mexican
Diet: Vegetarian

Instructions

Spread the refried beans evenly across the bottom of a 9-inch pie plate or an 8×8-inch serving dish.
Carefully spread the guacamole over the refried beans.
Mix the sour cream with the taco seasoning until smooth.
Spread the seasoned sour cream evenly over the guacamole.
Sprinkle the shredded cheddar cheese evenly over the sour cream layer.
Add the diced tomatoes in an even layer.
Scatter the sliced black olives and green onions over the tomatoes.
Sprinkle with chopped cilantro if using.
Cover and refrigerate for at least 30 minutes before serving.
Serve chilled with tortilla chips.

Notes

Substitute Monterey Jack, Colby Jack, or a Mexican cheese blend for the cheddar.
Add a layer of salsa between the guacamole and sour cream for extra flavor.
Mix diced jalapeños into the tomatoes for a spicy version.
Add diced avocado just before serving for extra freshness.
Use seasoned black beans instead of refried beans for a different texture.
Store covered in the refrigerator for up to 3 days. Add fresh toppings just before serving if making ahead.

Nutrition

Serving Size: 1 serving
Calories: 230 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 30 mg